Cacciatore di Pollo con Peperoni: A Step-by-Step Recipe Guide

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Cacciatore di Pollo con Peperoni

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Serving plates

Ingredients

  

• Ingredients
• For the Chicken:
• 4 chicken thighs bone-in, skin-on
• Salt and black pepper to taste
• 2 tablespoons olive oil
• For the Sauce:
• 1 large onion sliced
• 2 bell peppers any color, sliced (red and yellow are great for color)
• 3 cloves garlic minced
• 1 can 14 oz diced tomatoes (or 2 cups fresh tomatoes, chopped)
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes optional for heat
• Fresh basil or parsley for garnish
• Variations
• Vegetarian Option: Substitute chicken with firm tofu or tempeh and use vegetable broth.
• Spicy Variant: Add sliced jalapeños or increase the amount of red pepper flakes for extra heat.
• Mushroom Lovers: Incorporate sliced mushrooms for an earthy flavor.
• Tips and Substitutions
• Chicken: You can use chicken breast or drumsticks if preferred. Just adjust the cooking time accordingly.
• Herbs: Fresh herbs can replace dried ones. Use about three times the amount if you have them on hand.
• Broth: Swap chicken broth for vegetable broth for a lighter flavor.
• Peppers: Feel free to mix in different colored bell peppers or use other vegetables like zucchini or eggplant.

Instructions

 

• Method
• Step 1: Prepare the Ingredients
• Season the chicken thighs with salt and black pepper.
• Slice the onion and bell peppers, and mince the garlic.
• Step 2: Brown the Chicken
• Heat olive oil in a large skillet or Dutch oven over medium-high heat.
• Add the chicken thighs, skin side down, and cook for about 5-7 minutes until browned. Flip and brown the other side for an additional 5 minutes.
• Remove the chicken from the skillet and set aside.
• Step 3: Sauté the Vegetables
• In the same skillet, add the sliced onion and bell peppers.
• Sauté for about 5 minutes until the vegetables soften.
• Add the minced garlic and cook for an additional minute until fragrant.
• Step 4: Create the Sauce
• Pour in the diced tomatoes (with juice) and chicken broth.
• Stir in the dried oregano, basil, and red pepper flakes.
• Bring the mixture to a simmer.
• Step 5: Cook the Chicken
• Return the browned chicken thighs to the skillet, skin side up.
• Reduce the heat to low, cover the skillet, and let it simmer for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
• Step 6: Let it Stand
• Once cooked, remove the skillet from heat and let it stand for about 5 minutes. This allows the flavors to meld together beautifully.
• Step 7: Serve
• Garnish with fresh basil or parsley before serving. Serve hot over rice, polenta, or with crusty bread to soak up the sauce.

If you’re looking for a hearty, flavorful dish that embodies the essence of Italian comfort food, Cacciatore di Pollo con Peperoni (Chicken Cacciatore with Peppers) is the perfect choice. This rustic Italian recipe combines tender chicken with vibrant bell peppers, aromatic herbs, and a rich tomato sauce. From my own personal experience, this dish is not only delicious but also quite simple to prepare, making it an excellent option for both beginners and seasoned cooks alike.

Let me show you how I make this delightful dish.

Notes on What to Expect

You can expect a delightful medley of flavors and textures in this dish. The chicken will be tender and juicy, while the peppers add a slight sweetness that balances the acidity of the tomatoes. This dish is perfect for a family dinner or to impress guests at a gathering.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $15 – $20 (prices may vary by region)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Serving plates
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Cacciatore di Pollo con Peperoni  now.

Ingredients

• For the Chicken:
  • 4 chicken thighs (bone-in, skin-on)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
• For the Sauce:
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced (red and yellow are great for color)
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Fresh basil or parsley for garnish

Variations

• Vegetarian Option: Substitute chicken with firm tofu or tempeh, and use vegetable broth.
• Spicy Variant: Add sliced jalapeños or increase the amount of red pepper flakes for extra heat.
• Mushroom Lovers: Incorporate sliced mushrooms for an earthy flavor.

Tips and Substitutions

• Chicken: You can use chicken breast or drumsticks if preferred. Just adjust the cooking time accordingly.
• Herbs: Fresh herbs can replace dried ones. Use about three times the amount if you have them on hand.
• Broth: Swap chicken broth for vegetable broth for a lighter flavor.
• Peppers: Feel free to mix in different colored bell peppers or use other vegetables like zucchini or eggplant.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Cacciatore di Pollo con Peperoni  now.

Method

Step 1: Prepare the Ingredients

• Season the chicken thighs with salt and black pepper.
• Slice the onion and bell peppers, and mince the garlic.

Step 2: Brown the Chicken

• Heat olive oil in a large skillet or Dutch oven over medium-high heat.
• Add the chicken thighs, skin side down, and cook for about 5-7 minutes until browned. Flip and brown the other side for an additional 5 minutes.
• Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

• In the same skillet, add the sliced onion and bell peppers.
• Sauté for about 5 minutes until the vegetables soften.
• Add the minced garlic and cook for an additional minute until fragrant.

Step 4: Create the Sauce

• Pour in the diced tomatoes (with juice) and chicken broth.
• Stir in the dried oregano, basil, and red pepper flakes.
• Bring the mixture to a simmer.

Step 5: Cook the Chicken

• Return the browned chicken thighs to the skillet, skin side up.
• Reduce the heat to low, cover the skillet, and let it simmer for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

Step 6: Let it Stand

• Once cooked, remove the skillet from heat and let it stand for about 5 minutes. This allows the flavors to meld together beautifully.

Step 7: Serve

• Garnish with fresh basil or parsley before serving. Serve hot over rice, polenta, or with crusty bread to soak up the sauce.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Cacciatore di Pollo con Peperoni  now.

Nutritional Information Per Serving

• Calories: 350
• Protein: 28g
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 4g

I hope this guide has made making Cacciatore di Pollo con Peperoni seem a little less daunting! Have you tried it before? Please, be honest and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!